Food Smokers and Smoking Tips/Tricks/Techniques

Do 1 rack w/ foil and another w/o foil...

Easy fix plus you've just smoked 2 racks!

 

yeah I have one rack currently, I just need to pick up another.

 

I tried foil once and never did it again. I just take the silver skin off the night before, dry the racks and then rub em down and put in the fridge over night. Then next day I throw them on the smoker for 4 hours total and the last hour I sauce them and I have perfect luck every time. Perfect amount of bark, still juicy and tender with just a little pull off the bone.My opinion on wrapping them in foil is might as well cook em in the oven. I use St.louis ribs.

 

sounds good, with a competition I wont have the option of overnight and we are going to use baby back ribs.

 

To be honest I don't know the difference between baby backs, St.Louis etc I just buy em at Costco in a cryopack of 3 racks of ribs. There labeled St.louis.Good luck with the competition. I'm in central NY and we don't have anything like that around here. Sounds fun and if you can win a few bucks all the better.

 

no foil... ribs were rubbed with salt and pepper. there is a thin coat of sweet bbq sauce on these.

 

http://amazingribs.com/recipes/porknography/pork_cuts.html

babies cook faster because they are smaller....

spare ribs have bigger bones and have the rib tips attached (cartilage that runs perpendicular to the big rib bones)

st louis style ribs are spare ribs that had the rib tips cut off so they are more rectancular. i usually do mine this way because the rib tips are deeeeeeeeeeeeeeeeelicious.

 

That's my favorite way to do ribs. too.

Additionally, for comp, you can square the ribs better since you have control of the cut.

 

Porknography lol. Thanks thats a good explination.

 

Get to vacuum sealing so you always have food on hand

 

I'm planning to use some of this new rub and do some food to vacuum seal for our mountains trip. Thinking I might do some brisket, some butt and maybe some ribs and then freeze em and take em with us. Make for some good meals while we are away at the cabin where I don't have my smoker lol.

 

i prefer spare ribs. honestly if i could just buy a big pack of rib tips at the grocery store i'd do that. little morsels of goodness.

 

They're fun for trying different recipes out, too. They are delicious. The pork equivalent of a brisket burnt end.

 

I bought a GMG Daniel Boone last week. Is this the thread to ask for tips?

Ribeye and burgers were ok, pork loin was damned good, and baby backs were outstanding!

 

Yup, this is the spot, but be forewarned... the pellet vs coal debate can flare up in here faster than a fatty chicken left unattended.

 

When will someone make charcoal pellets and end the debate!!

 

That's funny... actually it's a good point. Maybe. Nah.

 

Understood. I now have a pellet pooper and will stick with it. I started smoking food when the first Brinkman bullet smokers came out using charcoal. And I learned to smoke cheese on it!

 

I've been looking at one of those so I'll be interested in what you think about it.

 

Pellets? We don't need no stinking pellets!

Automatic Temperature Control with charcoal and call it a day.



The best of both worlds-



Or... what ever you got. Fire. Fuel. Meat. It is all it takes and it is all good!